Method
- 01
Start cooking your rice if not already prepared. You'll need it cooled for the fried rice. While rice cooks, prepare remaining ingredients.
- 02
Cut your chicken into bite-sized chunks (roughly 1.5 inches). In a shallow bowl, mix your cornstarch with salt and black pepper. Dredge chicken pieces lightly in the cornstarch mixture, shaking off excess.
- 03
Heat your vegetable oil in a wok or large skillet over medium-high heat. Working in batches if needed, pan-fry chicken until golden brown and cooked through (internal temperature 165°F), about 8-10 minutes. Transfer to a plate.
- 04
While chicken cooks, prepare the glaze. Zest and juice your oranges. In a small bowl, whisk together orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, and red pepper flakes.
- 05
In another small bowl, make a slurry by mixing cornstarch and water until smooth. This will thicken your glaze.
- 06
Return the wok or skillet to medium heat. Pour in your orange sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy. Add cooked chicken back to the sauce and toss to coat evenly. Keep warm on low heat.
- 07
For the fried rice, heat your vegetable oil in the wok or a separate skillet over high heat. Add your broccoli florets and stir-fry for 2-3 minutes until they start to soften. Push to the side and pour beaten egg into the pan, scrambling until just cooked, then mix with broccoli.
- 08
Add your cooled rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes, tossing frequently to coat with oil and heat through. Drizzle with soy sauce and sesame oil, toss to combine.
- 09
Divide fried rice between two bowls or plates. Top with orange chicken and sauce. Garnish with sliced scallions and sesame seeds if desired. Serve immediately.
